Capelin is a small fish from the smelt family. Its maximum weight is 70 grams, and its length is 25 centimeters. This fish has small bones and medium-sized thin scales. The most valuable thing in capelin is caviar, in Japan it is known as masago and is often used instead of the rarer and more expensive flying fish caviar - tobiko. The capelin meat is fatty, similar to herring. This fish is marinated as a whole, together with the scales, after having been vomited.
It is necessary
-
- Marinated capelin with curry
- 3 clove buds;
- 1 glass of sea salt;
- 4 cups white table vinegar
- 4 cups apple cider vinegar
- 3 cloves of garlic;
- 1 head of thinly sliced onions;
- 1 tablespoon curry powder
- 2 cups sugar;
- 3 bay leaves;
- 1.5 kilograms of capelin;
- sterilized glass jars.
- Capelin in citrus marinade
- 2 kilograms of capelin;
- 1 cup salt
- 8 glasses of white table vinegar
- 3 bay leaves;
- 2 cups brown sugar
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- glass sterilized jars.
Instructions
Step 1
Marinated capelin with curry
Gut the capelin and wash it under running water. In a wide container, mix the vinegar and salt until the salt is completely dissolved. Place the capelin into the container. Make sure the fish is completely covered in vinegar. If there is not enough liquid, mix more vinegar and salt in the same proportion (4 to 1) and top up. Place the lid on the container and refrigerate for 24 to 48 hours.
Step 2
Remove the container from the refrigerator, remove the capelin and rinse under running water. Divide the capelin into the jars, alternating the layers with onion rings.
Step 3
In a saucepan, combine apple cider vinegar with sugar, bay leaves, garlic, and curry. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
Step 4
Pour the hot marinade very slowly and gently into the jars so that it completely covers the fish. Cool to room temperature, cover and put the jars in the refrigerator. Capelin can be eaten after 5 days. You should store pickled fish for no more than a month.
Step 5
Capelin in citrus marinade
Gut and rinse the fish under running water. Fillet it if desired. Combine a cup of salt and 1 liter of boiled warm water in a deep container. When the salt is completely dissolved, put the capelin in there and close the lid. Place the container in the refrigerator.
Step 6
After 48 hours, remove the capelin and rinse under running water to remove the brine. Wash the container, put the fish back and top with 4 cups of vinegar. Refrigerate for another 48 hours. Rinse the fish again. Divide into jars.
Step 7
Pour the remaining vinegar into a saucepan, add sugar, spices, and add lime and lemon juice. Bring to a boil, reduce heat, and simmer for about 5 minutes.
Step 8
Pour the marinade over the capelin, refrigerate, cover and refrigerate. Soak 5 to 7 days before serving.
